Sous Vide Octopus w/ Cilantro Lime Chimichurri

77°C (170.6° F)
Temperature
Sous vide time
2 People
Serves
Easy
Difficulty

Introduction

We absolutely love this recipe that Alex from The Su Chef did with his Nomiku. Check out his website for other great sous vide recipes, like this one: http://thesuchef.com

Ingredients

Octopus

  • 1-1.5 lbs of fresh octopus tentacles
  • 1 tbsp olive oil
  • Salt and pepper to taste

Cilantro Lime Chimichurri (Optional)

  • 2-3 cups fresh cilantro
  • 1 cup extra virgin olive oil
  • Juice of 1/2 lime
  • Juice of 1/2 lemon
  • 1 tsp fresh garlic
  • 1/2 fresh jalapeño pepper
  • Salt and pepper to taste

Comments

RS
Rajat Shetty
Nice recipe but if I want it to serve it afterwards can I refrigerate it and how long can it stay in the fridge
4 months ago
KF
Keith Farnham
I vacuum pack my octopus and after the cook I put the bags in an ice bath to cool them down and then freeze what I am not going to use right away then just pull it out and grill it perfect every time and it’s nice to have some on hand
4 months ago

Introduction

We absolutely love this recipe that Alex from The Su Chef did with his Nomiku. Check out his website for other great sous vide recipes, like this one: http://thesuchef.com

Directions

  1. Heat your sous vide to 170 degrees F. Season the octopus with salt and pepper and place in a large zip-lock bag with a tbsp of olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 4 hours.
  2. After 4 hours, remove the tentacles from the bag and pat dry. The octopus will have turned a deep purple and shrunk to around 2/3rds of their original size.
  3. Heat a grill pan until it starts to smoke and grill the tentacles on either side for ~30 seconds, or until you have your desired grill marks.
  4. For the chilichurri sauce, place all ingredients listed above into a food processor and blend until you have a smooth consistency. Season with salt and pepper to taste and thats it!

Comments

RS
Rajat Shetty
Nice recipe but if I want it to serve it afterwards can I refrigerate it and how long can it stay in the fridge
4 months ago
KF
Keith Farnham
I vacuum pack my octopus and after the cook I put the bags in an ice bath to cool them down and then freeze what I am not going to use right away then just pull it out and grill it perfect every time and it’s nice to have some on hand
4 months ago